Hey, it’s a video! I visited my friend Debi J. at her house and we decided to make our friends a curry feast.
We cooked. We filmed. We cried (well, Debi did) and we had one too many Stella Artois ciders. Enjoy.
Curried Chicken and Cashews
adapted from Cooking Light
For the sauce:
2/3 cup fat-free, less-sodium chicken broth
6 tablespoons water
3 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons rice vinegar
For the rest:
1 1/2 pounds skinless, boneless chicken breast halves
4 tablespoons canola oil, divided (or coconut oil!)
2 vertically sliced onions
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
2 teaspoons Madras curry powder
4 small dried hot red chiles, broken in half
1/2 cup chopped fresh cilantro
1/2 cup dry-roasted salted cashews, chopped
6 cups hot cooked short-grain rice
- Combine the first set of ingredients to make the sauce.
- Cut chicken into 3-inch long strips.
- Heat a large pan over medium-high heat. Add 1 tablespoon of oil to coat and add 1/4 of the chicken. Stir-fry the chicken for 2 minutes and put the cooked chicken into a bowl. Repeat for the rest of the chicken.
- Add remaining 1 teaspoon of oil to the pan to coat and add onion, ginger, and garlic.
- Add curry powder and chiles, frying for 30 seconds to a minute. Add sauce and chicken and stir-fry for 1-2 minutes.
- Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over coconut rice